Prep time: 10 minutes
Cook time: 1.5 hours
Yields 6 servings
2 3/4 c. vegetable broth, low sodium
1/2 c. wild rice, uncooked
3/4 c. brown rice, uncooked
2 tbsp. olive oil
1 onion, peeled and diced
4 cloves garlic, peeled and minced
3 c. fresh button mushrooms, sliced
2 celery stalks, sliced
1/2 tsp. thyme
1/2 tsp. marjoram
1/3 c. fresh parsley
1/3 c. toasted sliced almonds
Kosher salt and pepper, to taste
In a large saucepan, bring the vegetable broth to a boil; add the wild rice. Cook for 30 minutes.
Add the brown rice to the saucepan, cover and cook for another 30 minutes or until the rice is done cooking. Be sure to keep an eye on the rice during the cooking process, as it may need additional broth (up to 1/2 c.) and cooking time (up to 80 minutes) to get both the wild and brown rice to be cooked properly.
In a large skillet, heat the oil and saute the onions and garlic until the onions start to caramelize approximately 8 to 10 minutes. Add the mushrooms, celery, thyme and marjoram, and cook for another 5 minutes. If more moisture is needed, add some additional broth to the pan.
Add the cooked rice, parsley and toasted almonds, and sirt well to combine. Cook for a few more minutes until the pilar if heated through.
Note: If you don’t want to spend time cooking rice, you can find precooked wild rice blends that just require microwaving. Be sure to pay attention to sodium in these precooked options and avoid adding additional salt.
Calories 243; Fat 8 g; Saturated fat 1 g; Cholesterol 0 mg; Sodium 418 mg; Carbohydrate 37 g.; Fiber 4 g; Protein 7 g.